Spinach and ricotta stuffed shells (5 shells per serving)

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 454.0
  • Total Fat: 9.6 g
  • Cholesterol: 70.3 mg
  • Sodium: 423.9 mg
  • Total Carbs: 43.3 g
  • Dietary Fiber: 2.9 g
  • Protein: 16.0 g

View full nutritional breakdown of Spinach and ricotta stuffed shells (5 shells per serving) calories by ingredient
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Number of Servings: 8


    2 cups of your favorite marinara sauce, divided
    2 1/2 cups ricotta cheese
    2 ounces fresh grated Asiago cheese
    1/2 teaspoon onion powder
    1/2 teaspoon dried oregano
    1/4 teaspoon crushed red pepper
    1/4 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    10 package frozen chopped spinach, thawed, drained and squeezed dry
    1 large egg yolk
    2 garlic cloves, minced
    24 cooked and cooled jumbo pasta shells


Preheat oven to 350

In a 9" x 13" baking dish coated with cooking spray, spread about 1/2 cup marinara sauce over the bottom.

In a large bowl, add ricotta, Asiago, onion powder, oregano, crushed red pepper, salt, black pepper, spinach, egg yolk and garlic - stir until well combined. Scoop the mixture into a large zip-loc bag and push the mixture down to one corner. Remove any excess air from the bag and seal to close - snip one end of the corner that the mixture is at and fill each cooked pasta shell with roughly 1 1/2 tablespoons worth of the ricotta filling.

Place the stuffed shells in a single layer on top of the marinara-coated baking dish. Spoon the remaining marinara sauce evenly over the shells. Cover and bake until thoroughly heated though, about 30 minutes. Remove and let sit for about 5 minutes before serving. Serve with a sprinkling of Asiago cheese if desired.

Original recipe says 6 servings, for our family that is a bit much. 5 shells might be a bit much but we will see.

Number of Servings: 8

Recipe submitted by SparkPeople user MOUSTER.

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